Have you ever sat down to a steamy plate of chicken parm and thought, “Hmm, I wonder what wine would make this meal even more amazing?” Well, you’re not alone! As a total food enthusiast who’s spent way too many evenings experimenting with different wine and food combos, I’ve discovered that picking the right wine for chicken parmesan can seriously elevate your dining experience.
Chicken parmesan is this wonderful Italian-American creation that combines crispy breaded chicken tangy tomato sauce, and gooey melted cheese. With all these bold flavors competing for attention finding the perfect wine pairing might seem tricky—but I’ve got you covered!
Why Red Wine Usually Wins with Chicken Parm
First things first—even though chicken is white meat (and the old rule says “white meat goes with white wine”) chicken parm is actually better with red wines in most cases. Why? It’s all about that tomato sauce!
The acidity and richness of the tomato sauce is the dominant flavor in chicken parm, which means you need a wine that can stand up to it without getting lost. White wines often get overwhelmed by the bold flavors of the tomato sauce.
That said, there are some exceptions (which I’ll get to later for my white wine lovers!).
7 Best Wines to Pair with Chicken Parmesan
After countless meals and wine glasses, here are my top recommendations for wines that truly shine alongside chicken parm:
1. Pinot Noir
Why it works: Pinot Noir is my go-to recommendation for chicken parm beginners. It’s a dry, light to medium-bodied wine with bright acidity and low tannins. The fruity notes of cherry and raspberry in Pinot Noir create this perfect balance with the tomato sauce.
Best bottle to try: Schug Sonoma Coast Pinot Noir 2020
2. Sangiovese
Why it works: Sangiovese is the star grape in many Italian wines (including Chianti). This medium-bodied red has high acidity that cuts through the richness of the cheese while complementing the tanginess of the tomato sauce. Look for notes of cherry, plum, strawberry, and even some herbal hints like oregano and thyme.
Best bottle to try: Frescobaldi Nipozzano Chianti Rufina Riserva 2018
3. Chianti Classico
Why it works: Chianti Classico (which must contain at least 80% Sangiovese grapes) pairs exceptionally well with tomato-based dishes. It has this wonderful ability to enhance the sweet tomato sauce while cutting through the crispy coating and creamy cheese. The fruit notes balance the acidity in the dish beautifully.
Pro tip: Look for the black rooster (gallo nero) symbol on the neck of the bottle to ensure it’s an authentic Chianti Classico!
4. Barbera
Why it works: Barbera is a bit of an unsung hero in the wine world! This Italian red has a light-bodied character despite its deep purple color. With low tannins and high acidity, Barbera has this juicy, fruity profile with notes of cherries and berries that makes it perfect for rich dishes like chicken parm.
Best bottle to try: Prunotto Fiulot Barbera d’Asti 2019
5. Montepulciano
Why it works: Don’t let the high tannins scare you—Montepulciano’s high acidity and strong aroma make it a great match for chicken parm. This medium-bodied red has unique flavor notes like oregano, tobacco, and cocoa, along with red fruit flavors. Its bold character stands up nicely to the savory chicken parm.
Best bottle to try: Zaccagnini Il Vino Dal Tralcetto Montepulciano d’Abruzzo 2019
6. Sparkling White Wine (for white wine lovers!)
Why it works: If you really prefer white wine, a good sparkling option like Prosecco can be an excellent choice, especially if your chicken parm recipe is lighter on the tomato sauce or if the chicken is baked instead of fried. The light-bodied, floral nature of Prosecco offers a refreshing contrast to the hearty dish.
Best bottle to try: Nino Franco Rustico Prosecco Superiore
7. Chardonnay (another white option)
Why it works: For white wine enthusiasts, Chardonnay can work surprisingly well with chicken parm. This moderately acidic, medium to full-bodied white wine has the structure to stand up to the rich cheese and tomato sauce. Look for one with smoky and oaky notes along with hints of citrus fruits, vanilla, and apple.
Best bottle to try: MacRostie Sonoma Coast Chardonnay 2019
5 Tips for Picking the Perfect Wine for Your Chicken Parm
Wanna get a bit more advanced with your pairing? Here are some factors to consider:
1. Consider Your Sauce Situation
The amount and type of tomato sauce you use makes a big difference! If you’re heavy-handed with a rich, thick sauce, go for a bolder red like Montepulciano. If your sauce is lighter, a Pinot Noir or even a white wine might work better.
2. How’s Your Chicken Cooked?
The preparation method matters too! If your chicken is fried to a crispy golden perfection, wines with higher acidity and tannins (like Barbera or Zinfandel) will cut through that fat beautifully. If it’s baked for a healthier version, a lighter option like Pinot Noir or Prosecco could be perfect.
3. Cheese, Please!
The cheese component of your chicken parm also affects your wine choice. If you’re super generous with the mozzarella and parmesan, choose a wine with higher acidity like Sangiovese or Chianti to balance that richness.
4. Think About Your Herbs & Spices
The herbs and spices in your chicken parm recipe can point you toward certain wines. Lots of basil and oregano? Try a red with herbal notes like Sangiovese or a spicy Zinfandel.
5. Trust Your Own Taste
At the end of the day, the “perfect” pairing is the one YOU enjoy most! Don’t be afraid to experiment and find your personal favorite. Wine pairing isn’t about following rules—it’s about discovering what makes your taste buds happiest!
Not a Wine Person? Other Beverage Options
Not everyone loves wine, and that’s totally fine! Here are some other beverage options that pair well with chicken parmesan:
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Beer: A light lager or pilsner works great with chicken parm, offering a refreshing contrast to the rich dish.
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Cocktails: Try a classic Negroni with its bitter and herbal notes, or a refreshing Gin and Tonic with a squeeze of lemon.
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Non-Alcoholic Options: Sparkling water with a slice of lemon adds some brightness, or try a sweet iced tea to complement the richness of the cheese.
The Origins of Chicken Parm (A Fun Fact!)
Did you know that chicken parmesan isn’t actually a traditional Italian dish? It was born in Italian-American kitchens on the east coast of the United States, likely inspired by the traditional Southern Italian eggplant parmesan (parmigiana di melanzane). The New York Times published the first official chicken parm recipe in 1962, and it has been a beloved staple ever since!
Today, this dish has gone global with different variations. Australians serve it as pub food with fries and salad, while the English version features béchamel sauce and cheddar cheese.
Perfect Temperature and Glassware for Your Wine
I know it might seem fussy, but serving your wine at the right temperature and in the right glass really does make a difference:
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Red wines like Pinot Noir, Chianti, and Barbera are best served slightly cooled, around 60-65°F (not room temperature!).
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White and sparkling wines should be properly chilled at about 45-50°F.
For glassware, a standard red wine glass with a wider bowl will help your Chianti or Barbera “breathe” and develop its aromas. For Pinot Noir, a glass with a wider bowl and narrower top helps concentrate the delicate aromas.
Final Thoughts
Pairing wine with chicken parm is kinda like matchmaking—it’s about finding complementary qualities that bring out the best in each other. The ideal wine will enhance the flavors of your dish without overwhelming them, creating a harmonious dining experience.
Whether you go with a classic Chianti, a versatile Pinot Noir, or break the rules with a sparkling white, the most important thing is to enjoy the experience and have fun with it!
And next time someone asks you “what wine goes with chicken parm?”, you’ll have plenty of informed suggestions to share. Cheers to good food, good wine, and good company!
What’s your favorite wine to pair with chicken parmesan? Drop a comment below—I’d love to hear about your personal favorites and experiences!
Chicken Parm
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“Look to the red, bubbly classic from Emilia-Romagna: Lambrusco. I would choose one thats on the drier, less fruity side and with just enough tannin to play into the cheese, but not kill the sauce. Among my favorites is the Suoli Cataldi Lambrusco Reggiano from Podere Giardino. Podere Giardino is an organic farm that provides raw milk to the areas Parmigiano producers. Their wine, by design, are greataccompaniments for Italian comfort food and has that classic hint of balsamico and dried berries.”—Krista Voisin (Otto)
“I have to go with sparkling wine as a personal standby when youve got anything fried, since the bubbles and bright acidity slice right through the crispiness and oil. This is a no-holds-barred dish, so I like a no-holds-barred wine, too: rosé Champagne. Chartogne-Taillets Brut Rosé Champagne will instantly elevate this meal to baller status.” —Stevie Stacionis (Bay Grape)
“Chicken is a lighter meat but since it is breaded here, it is richer. The tomato sauce adds sweetness, acidity and intensity to the dish. I like to play with a Barbera, a lighter red that stands up to the acidity and richness of the dish. Look out for producers like Cavallotto or Vajra. If you are looking for something from California, Palmina makes a great Barbera in Santa Barbara County, a true honest expression of this lovely grape.”—Michaël Engelmann MS (The Modern)
“I would want to go further south here to a few appellations making reds that are surprisingly light on their feet but can still handle tomato (an ingredient that gives many wines fits). Reds from Mount Etna in Sicily spring to mind (like the entry-level Etna Rosso by terrific high-altitude producer Terre Nere), as do the wines from Vittoria on the eastern side of the island (classic producer COS and the 100% Frappato by Centonze are both great options).” —Steven Grubbs (Empire State South, Five & Ten)
“There are two directions you could go here; either a full-bodied white, which will match the chicken but stand up to the tomato sauce, or a light bodied red, again, I wouldnt go too full bodied or serious with the chicken. For the white: choose Verdicchio from the Marche, perhaps the most age worthy of Italian grapes—the Bucci Verdicchio Classico is the perfect example. For a red, try a fun Dolcetto or Barbera from Piedmont—both will be perfect!” —Francine Stephens (Marcos, Frannys)
“Most people think that you must pair chicken with white wine. Not the case here, although an Italian white like a Soave made with the garganega grape would be lovely. I would recommend a medium bodied red. Sangiovese works beautifully, but why not try a fun wine from near Venice! I love the Corsa Sella Ronda Teroldego. Pronounced terr-all-di-goh, the wine has notes of violets, crushed berries, red plum, earth and a little spice. This wine will add another dimension without taking away from the awesomeness that chicken parm has just on its own! If you live in a small town and dont have access to boutique wine shops that carry a wine like this, try a medium bodied or light red like pinot noir.”—Susan Brink OFlaherty (Dominicks, Little Doms)
“You can go one of two ways with chicken parm. You can stick with classic Italian wines like Brunello Di Montalcino—the tannin in the wine will cut through the fat and the cheese, while still keeping with the complementary flavors of the tomato. As an alternative, for a more out there paring, you might consider trying rosé Champagne. Since the chicken is fried, you want something with bubbles to cut it—and you need a rich Champagne for tomato and cheese. A producer to try is Paul Bara; their rosé is delicious.” —Laura Maniec MS (Corkbuzz Chelsea Market)
Shrimp Scampi
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“This dish calls for a fresh and savory wine—something to cut through the richness of the butter and olive oil but that can also handle the strength of the garlic and match the sweetness of the shrimp. I like to go to Southern Italy with a Fiano di Avellino from Mastroberardino or Feudi di San Gregorio. Wines with texture, spicy and fennel notes that would match the dish perfectly. If going to California, Matthiassons white blend consists of Sauvignon Blanc, Ribolla Gialla, Semillon, and Tocai Friulano; fruit, generosity, and complexity.”—Michaël Engelmann MS (The Modern)
“Salty, crisp white wines are the key here—with all that fresh, briny shrimp just swimming around in your sauce, you want something clean, rather than an overblown wine that will compete with what is on the plate. The classic option is Vermentino from Liguria—Terre Bianche makes a great one. For something new and different, try the same grape from a New World producer: the Ryme Hers Vermentino is beautifully transparent, and driven by salty, sea spray minerality.—Mia Van de Water (North End Grill)
“To me, pink foods [like shrimp] seem to go really well with pink wines. I might just like the color pink all over my table, but Id go with a still rosé here. Something super mineral and screaming with acid so your palate gets swooshed clean after a big bite of garlic and butter. Right now, Im obsessed with the Domaine Regina Gris de Toul rosé from the Lorraine region in France (way north, sandwiched sort of in between Champagne and Alsace). Its made from mostly Gamay (which surprised me, since Gamay is more commonly known as the grape in Beaujolais, way further south) in this super pale, super bright, and sharp style. Thinking about it makes me crave shrimp scampi. Yum.” —Stevie Stacionis (Bay Grape)
“All that garlic and butter…bring on a dry, lively and crisp white wine! Youll want to lift the dish with the wine—brighten it up—and a white wine from Northern Italy is just the thing. Try a grape called Pigato which is indigenous to Liguria. Its briny lemon, herbs and bright acidity are fabulous with seafood. Colle dei Bardellini is a wonderful producer of Pigato and I LOVE Cascina Feipu Dei Massaretti too.”—Susan Brink OFlaherty (Dominicks, Little Doms)
“Garlic can detract from a lot of wines but the combination of white wine and butter allows wines such as Austrian Grüner Veltliner to shine. The wines of Peter Veyder Malberg are clean, dry and powerful. Also Schloss Gobelsburg makes a wonderful value Grüner Veltliner called Gobelsburger that would complement scampi perfectly. The refreshing crisp texture of Sauvignon Blanc from the region of Sancerre would be a lovely combination as well. Alphonse Mellot and Edmund Vatan are some of the top producers in the region.” —Michael Scaffidi (Union Square Cafe)
“Stick to white wine here, and with the garlic, butter and olive oil, it has to be big. Something too lean would be lost. Id go with a Sicilian white in this case, as shrimp dishes are abundant in this region and the white grapes, Grillo, Cataratto and Carricante are a perfect match. Look for Tami Grillo or Graci Etna Bianco.” —Francine Stephens (Marcos, Frannys)
“I really like Albarino from Rias Baixas, Spain. This coastal region on the Atlantic is known for their pristine seafood, including gambas. I like the salty brine from the Albarino with the garlic and white wine. Try Granbazan Albarino, its a classic.” —Laura Maniec MS (Corkbuzz Chelsea Market)
“I love the coastal whites of Campania with shrimp scampi. Wines like Fiano, Greco and blends of indigenous varieties from the Amalfi, specifically. The wines generally express subtle tropical fruit and are always balanced by a touch of salinity and minerality that works so well with this dish. A few of my favorites: 2012 San Salvatore Paestum Greco Calpazio. San Salvatore is a biodynamic winery located within a national park in the seaside town of Paestum. 2012 Luigi Maffini Fiano Kratos: also from Paestum, Maffinis Fiano has an underlying smokiness that works well with shellfish. 2012 Marisa Cuomo Furore: Marisa Cuomos winery is in the beautiful town of Ravello on the Amalfi Coast. This is a fresh, stainless steel-only blend of Falanghina and Biancolella.” —Francesco Grosso (Marea)
“I like that lightly spicy style of Pinot Grigio that we find up in the Collio zone of Friuli, in Italys northeast. They typically have just enough weight to match the richness of the butter component, but that savory/woodsy spice note helps deal with the protein in the shrimp. Marco Fellugas Mongris is awesome, and so is the finer, pricier stuff made by Collio great Schiopetto.” —Steven Grubbs (Empire State South, Five & Ten)
“With most shellfish and crustacean preparations, I look for wines from coastal areas like Liguria. Great, affordable whites that are crisp and herbal. The vineyards for white grapes in Liguria are close to the sea, and although I cant prove this influences the profile of the wines, these wines are distinctly marked with a briny characteristic that works well with the sweet and briny flavors found in shrimp. Try Poggio dei Gorleri Cycnus Pigato. Its mineral and herbaceous, with a salty kick. Or pour Cantina Lunae Etichetta Grigia Vermentino. A touch more fruit in the wine, but still displaying the essence of the sea.”—Thomas Kim (Babbo)
Chef Mario Carbone’s Classic Chicken Parmigiana
FAQ
What kind of wine goes with chicken parmesan?
What pairs best with chicken parm?
- Garlic Mashed Potatoes. …
- Mashed Sweet Potatoes. …
- Instant Pot Risotto. …
- Classic Coleslaw Recipe. …
- Cheese Board. …
- Simple Bruschetta Recipe. …
- Crock-Pot Spaghetti Squash. …
- Homemade Garlic Bread Recipe. Did someone say garlic bread?